Egg

Green Shakshuka

serves 4

½ cup plus 3 Tbsp olive oil, divided use
1 leek, thinly sliced
2 spring onions, thinly sliced
2 cloves garlic, minced
1 bunch ramps, cut into ribbons
2 cups spinach, tightly packed
1 teaspoon salt
1 cup parsley, roughly chopped
1 cup cilantro, roughly chopped
2 serrano peppers, seeds removed
⅓ cup water
6 large eggs
¼ tsp Aleppo-style pepper

Heat oven to 375°F. Heat 3 tablespoons olive oil in an oven-proof skillet over medium-high heat. Add leeks, white parts of onions, garlic, and ½ tsp salt. Cook, stirring often, until translucent, about 5 minutes. Meanwhile, add parsley, cilantro, serrano peppers, 2 ramp leaves, ½ cup of olive oil, ⅓ cup of water and ½ tsp salt to blender. Blend until smooth.

Add ramps and spinach to skillet and sauté 2 minutes. Once greens have wilted, add herby paste to skillet and stir until well combined. Lower heat and use a spoon to create 6 small wells; crack an egg into each well. Transfer the skillet to the oven and bake for 7 to 10 minutes until whites of eggs are cooked, but yolks retain some wobble. Sprinkle with Aleppo pepper and green parts of onions. Serve with crusty bread.